PhD in Food and Nutrition, Institute of Tropical Agriculture and International Cooperation, Pingtung University, Taiwan
Nutritional and functional properties of vegetables
Ray-Yu Yang has headed AVRDC's Nutrition group since 2003. She specializes in the application of laboratory analytical methods to quantify essential nutrients and phytochemical contents of vegetables from tropical Africa and Asia, and the characterization of vegetables for nutritional and functional properties, including nutrient bioavailability, anti-inflammation, and anti-diabetic activities. In 2005-2006, she was a visiting scientist for six months at the Human Nutrition Research Center on Aging at Tufts University, Massachusetts, USA.